Sujata Roy and https://batterupwithsujata.wordpress.com 2016. Unauthorized use and/or duplication of the website materials including contents, photographs and images without consent or written permission from this site's author and/or owner is strictly prohibited. You can hyperlink a recipe and its information as a source. For any inquiry feel free to email at sujata.roy24@gmail.com

'

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

Blog Stats

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

Tag: mawa

Eggless oats whole wheat flour mawa/milk solid paneer/cottage cheese malai/milk topping cake.
What are you planning to make this Diwali? Some mawa or khoya paneer sweets? We make these in every festival. Why not make a cake with these ingredients. A very delicious soft tea cake.

You can serve it with tea, coffee or a glass of milk.

Cake is made of whole wheat flour and oats. Better than refined flour cake. A very healthy, delicious and soft cake. You can give it in your kid’s tiffin.
Our this week’s 114th #Foodiemonday bloghop theme is Diwali.

Wishing everyone a very happy and prosperous Diwali in advance.

This cake is made of paneer or cottage cheese, mawa or milk solid, oats and whole wheat flour and its cardamom and cinnamon flavoured. You can use any flavour of your choice like vanilla or any fruit flavour. I have used malai or milk topping in it but if you like you can also use ghee/clarified butter or butter or olive oil or any flavourless oil.

I have used tutti frutti and shredded almond and pistachio. You can use any dry fruits or choco chips if you like.

Recipe

Whole Wheat flour – 1 cup

Ground oats – 1/2 cup

Powdered sugar – 1 cup

Milk topping or malai – 1/2 cup

Mawa/khoya or milk solid – 1/2 cup

Paneer or cottage cheese – 1/2 cup

Milk – 1 cup

Vinegar – 1 tablespoon

Cardamom powder – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Tutti frutti or dry fruits or choco chips – 1/2 cup

Shredded almond and pistachio to garnish

Method

Preheat the oven at 180°.

Grease a cake tin with oil or butter. Dust with flour. And keep aside.

Grind the oats into fine powder.

Mix vinegar and milk. Stir well and keep aside.

Blend paneer or cottage cheese and khoya or milk solid. Make a smooth mixture.

May Maa Durga empower you and your family with her nine swaroopa of Name, Fame, Health, Wealth, Happiness, Humanity, Education, Bhakti & Shakti. Happy Navratras. And have a blessed Durga Puja.

Durga Puja is starting from tomorrow. A auspicious occasion of Bengal.

Sharadotsav or Durga puja is an annual Hindu festival in Bengal that celebrates worship of the Hindu goddess Durga. It refers to all the six days observed as Shashthi, Maha Saptami, Maha Ashtami, Maha Nabami and Vijayadashami.

We prepare different types of sweets for this occasion.

Sharing one more sweet for this festive season.

Pantua. A delicious melt in mouth dessert. In North India gulab jamun is very famous and its looks like gulab jamun right? But its not gulab jamun. Gulab jamun is made of khoya or milk solid and pantua is made of paneer or cottage cheese.

You can find this sweet in different names and shapes in Bengal.

Pantua can be made round or oval shaped both. There are two more varieties of this dessert. You can call them close cousins of pantua. They are ledikeni and langcha.

Langcha is cylindrical shaped sugar syrup dipped sweet made of the same ingredients of pantua. But darker in colour. In West Bengal Shaktigarh is famous for its langcha. Whenever we travel from Kolkata to Patna by road my brother always stop at Shaktigarh to enjoy this yummy sweet. And we also pack some of these delicious stuff. Here is a picture I have taken in a sweet shop at Shaktigarh.

Ledikeni is also made with same ingredients. Here is an old story about this sweet.

Bhim Chandra Nag a confectioner of Kolkata renamed his pantua ‘ledikeni’. At that time he prepared this specially on the occasion of the birthday of Lady Canning, wife of Governor-General Charles Canning. And she loved these sweets and asked for more. Thus pantua is also called ledikeni 😀

Sending this post to 110th #Foodiemondaybloghop Durga Puja theme.

Pantua is easily available in Bengal and Odisha but not in North India. This melt in mouth delicious dessert is very easy to make. Make it at home and make your festival special.

Make small equal size balls out of the dough. I have made 16 balls. Flatten the ball with your palm. Place a raisin in the middle and close the edges. Make a smooth ball again. Make the balls carefully ensuring no cracks on the balls.

Mix sugar and water in a large pan. Let it boil.

Add cardamom powder and saffron.

When sugar dissolved simmer for 10 minutes. Remove from heat and keep aside.

Heat sufficient oil in a pan. Simmer the heat.

Fry the balls on low heat. Be patience. Don’t increase the flame.

Fry all the balls evenly. Place on a paper towel.

Soak the fried balls in sugar syrup for 1 hour.

Or heat over high flame just to one boil. Remove from heat.

Serve immediately. Or let it cool down at room temperature and keep in refrigerator for later use.

You can serve it chilled but I like it hot. Just heat or microwave for few seconds before serving.

Enjoy the soft delicious melt in mouth pantua.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Its festival time in India. We need some homemade sweets to serve our guests on these auspicious occasions. So trying to share some sweet recipes for this festive season. Stay tuned for more 😊
Kheer Kadam or Kheer kodombo or Kheerkodom is an exotic sweet of Bengal made of mini rasgullas, mashed sweetened and flavoured khoya and roasted poppy seeds.

This sweet is looks like a ball shaped flower Kadam flower or kodombo flower. So it called kheer Kadam or Kheer kodombo. Kheer is a Bengali word for khoya/mawa or dried milk.

Kheerkodom is my most favourite sweet. Earlier my friend Rita Ghosh has made a guest post for me. And she shared this kheer Kadam recipe for us.

Now I have made this sweet in a different way. I have made small sized Saffron rasgulla for it and used store bought khoya burfi for outer layer. But you can make it with homemade khoya or mawa/dried milk too.

My fellow blogger Reena who blog at Cook with Reena encourage me a lot to make this delicious sweet. Thanks a lot Reena. So this post is for you dear.

Recipe is very simple. If you like you can make instant kheer Kadam. Use store bought small sized rasgulla, cover with mashed khoya burfi and roll on dry roasted poppy seeds or desiccated coconut. Easy isn’t it 😊

Recipe

Milk – 1 litre

Curd – 1/2 cup

Saffron – a fat pinch

Sugar – 1 cup

Water – 3 cup

Cardamom powder – 1 teaspoon

Khoya or mawa burfi – 8-10

Poppy seeds or khaskhas as require

Method

Dry roast poppy seeds and keep aside.

Heat milk in a heavy bottom pan. When it starts to rolling boil add curd. Stir the milk. It will be curdle. If require add little more Curd. You can use vinegar or lemon juice too. But you have to wash the cottage cheese properly to remove the smell of vinegar or lemon juice.

When the greenish whey or water and paneer separated, strain the paneer or cottage cheese with a maslin cloth.

Hang for an hour. When the water strain out completely take out the paneer on a plate. Mix saffron with it. You can use little yellow food colour instead of saffron.

Mash the paneer and saffron mixture with the heel of your palm. Knead it at least for 10 minutes or until the paneer becomes smooth and little greasy. Make small balls with it. Balls should be smooth and without any crack.

In a wide pan heat 3 cup water and 1 cup sugar. When the sugar dissolve completely slide the balls into the sugar syrup. Balls will be double so take a large pan.

Cover and cook for 20 minutes. You can check after every 5 minutes.

Remove from heat. Add let it cool down.

Strain the sugar syrup from the rasgullas.

Mash the khoya burfi. If you don’t have burfi. You can use khoya/mawa or dried milk. You can get the khoya or dried milk recipe here.

Mash the khoya. Add powdered sugar to taste and little rose essence. You can add little milk if khoya is too dry.

I have used readymade khoya burfi.

Make small balls with khoya. Flatten with your hand. Place a rasgulla in the center. Close the edges and make a ball again.

Make all the balls like this. Roll the balls on dry roasted poppy seeds or khaskhas.

Kheer kodombo is ready to serve.

Enjoy…….

I would love to hear from you. Please share your thoughts and suggestions in comment.

Have you seen ‘Bareilly ki burfi’ movie? I didn’t. But read too much about it in local newspapers. All the famous sweet shops of Bareilly have some stories about their burfi. Some stories are about Priyanka Chopra, how she loves the particular burfi of a particular shop etc.

Read the story in short of this film in internet. Film is good but not burfi its all about a novel 😀

Copy pasting the story for you.

Amongst the cluster of homes in Bareilly, India resides the amusing Mishra family. The only ‘life loving’ daughter of theirs – Bitti Mishra (Kriti Sanon) works at the electricity board, is a casual smoker, watches English movies and loves breakdance. Bitti’s free spiritedness does not translate in finding a suitable groom and she resigns to being a misfit in this small-town – Bareilly. The complexities of getting married and feeling pressured, impulsive Bitty decides to run away from home. At the railway book stall, she stumbles upon a novel called ‘Bareily Ki Barfi’. Surprisingly the female protagonist of the novel reads exactly like her.

Now tell me where is the burfi? 😂

Leave it. Here is a delicious burfi recipe for you direct from Bareilly 😊

You don’t need much ingredients to make it. You need only khoya/mawa or dried milk, milk powder, sugar, vanilla essence and dark chocolate. Easy isn’t it 😊

Recipe

Khoya or mawa – 1 cup tightly packed, crumbled

Grated dark chocolate – 1/3 cup

Milk powder – 1/4 cup

Sugar – 4 tablespoon or to taste

Vanilla essence – 1 teaspoon

Ghee/clarified butter or butter for greasing

Grated white chocolate and pistachio to garnish

Method

Grease a plate with ghee or butter and keep aside.

I have used homemade khoya/mawa or dried milk. Get the recipe to make khoya or dried milk here.

Mix crumbled khoya/mawa or dried milk, milk powder and sugar.

Heat the mixture in a nonstick or heavy bottom pan. Cook on low heat, stirring continuously.

Cook until the mixture leaves the sides and becomes a dough like consistency. Taste the sweetness and adjust if require.

Add grated dark chocolate and mix well. Remove from heat.

Add vanilla essence. Mix well.

Set the mixture on the greased plate.

Sprinkle grated white chocolate and pistachio over it. You can sprinkle any dry fruits of your choice if you don’t have white chocolate.

Let it cool down. Cut with a knife in your desired shape.

Serve immediately or keep in refrigerator for later.

You can keep it in refrigerator for 3 – 4 days.

Enjoy the delightful taste of this chocolate burfi or fudge.

I would love to hear from you. Please share your thoughts and suggestions in comment.

May the divine blessings of Lord Ganesh bring you eternal bliss. Protect you from evil and fulfil your wishes today and always.

I am very happy to share this post today. Two years ago I had published my first blog post chakhao-kheer. Today is 2nd anniversary of my blog. Two years and 218 posts. Thanks to all my readers. Its possible because of your support and love. Thanks a lot.

Ganesh Chaturthi is a ten-day Hindu festival mainly celebrated in Maharashtra. Ten days celebration of the birthday of elephant headed God Ganesha.

God Ganesha is known as the lord of art and science and the God of wisdom. He is known by 108 different names. Most popularly known as Vinayaka and Ganapati.

Lord Ganesha is considered the God of beginnings. So people worship God Ganesha before every rituals and ceremonies.

Modak and laddu are the favourite sweets of Lord Ganesh.

Our this week’s 106th #Foodiemonday bloghop theme is Ganesh Chaturthi special. My contribution is this gulkand stuffed khoya or mawa paneer laddu.
I have used homemade mawa or khoya and paneer in it. These delicious and melt in mouth laddus are very easy to make.